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Make your own ACV - Apple cider vinegar

How to Make your own Apple Cider Vinegar

Makes approximately 1 liter

5 large apples of choice or the scraps of 10 apples
1 cup raw honey or organic cane sugar 

1 wide mouth glass jar 
Cheesecloth or floursack cloth 
Large rubber band

Before you can make your apple cider vinegar, you must first make hard apple cider.
The alcohol in the hard cider is what transforms via fermentation into acetic acid, which is
the beneficial organic compound that gives apple cider vinegar its sour taste.

Wash the apples and coarsely chop into pieces no smaller than 1 inch. Cores, stems and
seeds may be included.

Put the chopped apples into a clean, wide mouth, glass jar. It should be a at least a 40 oz (min. 1 liter)  jar. 

The chopped apples should at least fill half the container and maybe a bit more. If half the container is not filled, add additional apple scraps until you achieve this level as a minimum.

Pour in room temperature water until the chopped apples are completely covered
and the container is just about full leaving a couple of inches at the top.

Stir in the raw honey or cane sugar until fully dissolved.

Cover the top of the glass jar with cheesecloth, a thin white dishtowel or floursack cloth
and secure with a large rubber band.

Leave on the counter for about 1-2 weeks, gently mixing once or twice a day. Bubbles will
begin to form as the sugar ferments into alcohol. You will smell this happening.

When the apple scraps no longer float and sink to the bottom of the jar after approximately
one week, the hard apple cider is ready. If for some reason, the apple pieces still do not
sink to the bottom after 2 weeks but the mixture smells alcoholic, proceed to the next step

Strain out the apple scraps and pour the hard apple cider into a fresh glass jar.

Cover with a fresh piece of cheesecloth and secure with a rubberband.

Leave on the counter in an out of the way spot for an additional 3-4 weeks to allow the
alcohol to transform into acetic acid by the action of acetic acid bacteria (these are the
good guys!). A small amount of sediment on the bottom is normal. In addition, a mother
culture will form on top.

Taste your raw apple cider vinegar to determine if it is ready starting after 3 weeks. If it has the right level of vinegar taste for you, strain it one more time and store in clean, glass
mason jars or jugs.

If after 4 weeks, the taste still isn’t quite strong enough, leave it for another week and try again.

If you accidentally leave it too long and the taste is too strong, just strain and dilute with some water to a level of acidity that pleases you.

Use as desired and store in the pantry out of direct sunlight.

Raw apple cider vinegar doesn’t go bad, but if you leave it for a long time, another mother
culture will likely form on top. This is fine, just strain it again if desired and dilute with a bit
of water if the taste has become too strong.

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